Recipes Included On This Page Peanut Soup Pear Relish with Mint Pepper Relish Philipino Biko, Sweet Sticky Rice Pickled Corn on the Cob Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peanut Soup Recipe By : The New Cook Book; 1905 Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart whole milk 1 cup peanuts -- shelled and skinned Salt -- to taste Black pepper -- to taste Red pepper -- to taste 1 cup cream One quart of rich milk, one large cupful of peanuts, measured after they have been shelled and skinned. Put milk on to cook in a double boiler; add salt to taste and season highly with black and red pepper. Add the peanuts, which have been put through a meat chopper two or three times until they are ground fine. Cook twenty or thirty minutes. Just before taking from the fire add a cupful of cream. Strain and serve immediately. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. This cook book belonged to my Great Grandmother. MC format by Hallie. Untried. Hallie's comment: I make a 'lazy person' version of this using peanut butter and the microwave. It is quite a nutritious soup and fairly easy to digest. The weather has been a bit grismal recently and I felt like some comfort food. The following is an old version of an old recipe. I didn't make it this way because I don't normally have peanuts on hand just now and besides, peanut butter is easier if you just want a nice quick fix. In the microwave just heat the amount of milk or cream or cream/milk mixture that will suit the amount of soup you want and start adding peanut butter to taste. It takes some stirring. For this dish smooth peanut butter is recommended rather than chunky but suit yourself (you can always strain it if necessary). Season to taste and you can lean to the sweet or to the savoury. I just like a bit of salt and pepper. If you are allergic to peanuts you could try using pea butter. Contributed to the FareShare Gazette by Hallie; 24 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Relish with Mint Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 firm Bosc pears -- peeled, cored, chopped 2 garlic cloves -- finely chopped 1 teaspoon grated fresh ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 cup packed brown sugar 1/2 cup apple juice 1/3 cup apple cider vinegar 1/2 cup chopped fresh mint In a large Dutch oven, combine the pears, garlic, ginger, cinnamon, allspice, brown sugar, apple juice, vinegar and mint. Simmer for 20 minutes, until fruit softens. Refrigerate overnight or for at least 8 hours before serving to blend the flavors. Makes 8 servings. Source : Detroit News. Formatted by Chupa Babi: 12.10.07 Serve this minty relish alongside grilled entrees. Contributed to the FareShare Gazette by Chupa; 31 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (1.0% calories from fat); trace Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pepper Relish Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 red bell peppers 16 green bell peppers 10 small onions 1 1/2 cups sugar 1 quart vinegar 2 1/2 teaspoons salt Chop the peppers and onions very fine; cover with boiling water and let stand for 5 minutes. Drain off the water; again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar; bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Process 10 minutes in boiling water bath. Contributed to the FareShare Gazette by Jim; 25 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Philipino Biko, Sweet Sticky Rice Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cooked sticky rice [6 to 7 cups, 1 big bowl] [known in the Philippines as 'Malagkit'] 2 cups coconut milk -- (2 to 3 cups) 1 cup brown sugar Mix the coconut milk and brown sugar. Wait until it boils, just continue mixing it, then add sticky rice and ginger. Mix it well, until you cannot see any mixture of the coconut milk and the brown sugar left. Make sure that it is mixed very well. If the taste is not yet right for you, you can add coconut milk and brown sugar to satisfy your taste. Then mix it well again. Contributed to the FareShare Gazette by Joan; 24 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Corn on the Cob Recipe By : Briny Exotica by Anne Borella; Harrowsmith; 1981 Serving Size : 3 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ears corn -- (3 to 4) cut crosswise in 1-inch pieces 3 cups white vinegar 1 cup sugar 1/2 teaspoon coarse salt 3 tablespoons mixed pickling spice 1 piece cinnamon stick -- (1 inch long) Mix vinegar, sugar and salt. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring to a boil, stirring to dissolve sugar. Simmer, covered, for 10 minutes. Remove spice bag. Cook corn in boiling water for two to three minutes. Drain. Pack into clean hot Mason jars. Cover with boiling vinegar solution to 1/4-inch from sealing edge. Seal with a metal snap lid and screwband. Process in a boiling water bath for 10 minutes. Makes about 3 pints. Author's comment: I always keep a few ears of corn back from the freezer for this pickle. We love the fun of nibbling the spicy kernels off the cob. From Briny Exotica; pickles the way grandma - bless her heart - didn't make them; by Anne Borella; Harrowsmith magazine; Number 38; September/October 1981. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 1g Fat (2.5% calories from fat); 3g Protein; 101g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fat; 5 1/2 Other Carbohydrates.

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